Chinese beef with vegetables
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]iw۶\ 9oۜ7EڼY\;ub&mCDɲܢ)rqy3D{gOD$19{ly>rɻӓOFqv&Bd3vcϯdXƹ<ۈDd w8-v*faOM-2yxz` bV,rGֻTT,> u*tUf4]"į=d^9d 9͖頯\-E\y%pZr>b1ݝ) Plӏ%XG "vZ8Xx?/8([ā'kgg4wek+i$ E;^nᄥ)Ct<֧d/ht)XRZn*^D0g^+ %1O9(ȜďcrMdFlrJ&4n{`"w?8>"HMi *xk$o`+?P,"9bsNr:0X#:X8؅ LBF-b?pgӫg*&MԃRvȒ*co|CJ \/ӈPھ1DD]6, ҄ 5'v61GiI2Zd%~kȧ&4b@kOZGOiwٛ^x 'ٻOш~c^QO/I>Eӏѳq٧?m~kZS>dSS~xxxm׿8yܺ:ә8.o.3>cOۧ^/ыfAy5σ,R{+XP IfWz覦Jӈ~d UbP..꫻)K]^͏ϯ| ^^}w?ՅUCa (NIRRLJ:o|xU|ހG(KC=ڵ;C+3P-;pΞ p*)ByR+p{d2'r vw/Kxtv|~,*Vx}~!]Ooe+-ЩfzY\}nJ[@DsyE

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Chinese beef with vegetables
  Chinese    Beef    Vegetables    Low Fat  
Last updated 10/4/2011 8:14:24 PM. Recipe ID 43830. Report a problem with this recipe.
]iw۶\ 9oۜ7EڼY\;ub&mCDɲܢ)rqy3D{gOD$19{ly>rɻӓOFqv&Bd3vcϯdXƹ<ۈDd w8-v*faOM-2yxz` bV,rGֻTT,> u*tUf4]"į=d^9d 9͖頯\-E\y%pZr>b1ݝ) Plӏ%XG "vZ8Xx?/8([ā'kgg4wek+i$ E;^nᄥ)Ct<֧d/ht)XRZn*^D0g^+ %1O9(ȜďcrMdFlrJ&4n{`"w?8>"HMi *xk$o`+?P,"9bsNr:0X#:X8؅ LBF-b?pgӫg*&MԃRvȒ*co|CJ \/ӈPھ1DD]6, ҄ 5'v61GiI2Zd%~kȧ&4b@kOZGOiwٛ^x 'ٻOш~c^QO/I>Eӏѳq٧?m~kZS>dSS~xxxm׿8yܺ:ә8.o.3>cOۧ^/ыfAy5σ,R{+XP IfWz覦Jӈ~d UbP..꫻)K]^͏ϯ| ^^}w?ՅUCa (NIRRLJ:o|xU|ހG(KC=ڵ;C+3P-;pΞ p*)ByR+p{d2'r vw/Kxtv|~,*Vx}~!]Ooe+-ЩfzY\}nJ[@DsyE

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      Title: Chinese beef with vegetables
 Categories: Low fat, Meats
      Yield: 4 Servings
 
      1 ts Peanut oil
      2 ts Water
     12 oz Round steak; trimmed of
           -fat; cut diagonally into
      1 md Onion; chopped
    1/4 ts Ground ginger
      2 c  Broccoli; chopped
           Carrots; sliced
      1 c  Beef stock
      1 c  Snow peas
    1/2 c  Water chestnuts; drained
           Sliced
    1/2 c  Bean sprouts
      1 tb Soy sauce
      1 tb Cornstarch

MMMMM------------------------PER SERVING-----------------------------
           *cals
           *mg chol
           *gm dietary fiber
           *gm fat
           *mg sodium (analyses do not
           -- include the rice, wh
      1    Gm of fat per; 1/2 cup
 
  Place oil and water in large skillet or wok and heat over med-high
  heat. Add meat and onion and brown lightly. Add remaining ingredients
  except soy sauce and cornstarch. Cover and cook until vegetables are
  just tender. Mix the soy sauce and cornstarch together to make a
  paste. Stir into the other ingredients and cook, stirring
  occasionally, until thickened. Serve with brown rice.  Makes 4
  servings.
 




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Recipe ID 43830 (Apr 03, 2005)

]iw۶\ 9oۜ7EڼY\;ub&mCDɲܢ)rqy3D{gOD$19{ly>rɻӓOFqv&Bd3vcϯdXƹ<ۈDd w8-v*faOM-2yxz` bV,rGֻTT,> u*tUf4]"į=d^9d 9͖頯\-E\y%pZr>b1ݝ) Plӏ%XG "vZ8Xx?/8([ā'kgg4wek+i$ E;^nᄥ)Ct<֧d/ht)XRZn*^D0g^+ %1O9(ȜďcrMdFlrJ&4n{`"w?8>"HMi *xk$o`+?P,"9bsNr:0X#:X8؅ LBF-b?pgӫg*&MԃRvȒ*co|CJ \/ӈPھ1DD]6, ҄ 5'v61GiI2Zd%~kȧ&4b@kOZGOiwٛ^x 'ٻOш~c^QO/I>Eӏѳq٧?m~kZS>dSS~xxxm׿8yܺ:ә8.o.3>cOۧ^/ыfAy5σ,R{+XP IfWz覦Jӈ~d UbP..꫻)K]^͏ϯ| ^^}w?ՅUCa (NIRRLJ:o|xU|ހG(KC=ڵ;C+3P-;pΞ p*)ByR+p{d2'r vw/Kxtv|~,*Vx}~!]Ooe+-ЩfzY\}nJ[@DsyE

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